Ingredients
Directions
Make your pasta per instructions and set aside.
Make the Tempeh Sausage: Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
Add the tempeh to the pan along with the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, mix the garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using, in a small bowl and set aside.
Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant.
Add the tamari, Worcestershire sauce, and maple syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
Add the pasta, pasta sauce, spinach, and parsley to the tempeh. Stir to combine and warm through until the spinach is tender.
Top your Tempeh Sausage Pasta with crushed red pepper flakes or your favorite plant-based parmesan.
Chef's Notes
Substitutions
Use another leafy green in place of spinach.
Substitute basil for parsley.
Flour-free
Use zucchini or sweet potato noodles in place of whole grain or legume noodles.
Types of tempeh
Chickpea, organic soy, or hemp-based tempeh all work well.
Whole food sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the tempeh sausage ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make your pasta per instructions and set aside.
Make the Tempeh Sausage: Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
Add the tempeh to the pan along with the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, mix the garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using, in a small bowl and set aside.
Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant.
Add the tamari, Worcestershire sauce, and maple syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
Add the pasta, pasta sauce, spinach, and parsley to the tempeh. Stir to combine and warm through until the spinach is tender.
Top your Tempeh Sausage Pasta with crushed red pepper flakes or your favorite plant-based parmesan.